Sunday, December 09, 2007
Pumpkin Swirl Cheesecake
From Kraft's Food & Family Magazine, Fall 2006:
25 Nabisco Ginger Snaps, finely crushed (about 1 1/2 cups)
1/2 cup finely chopped pecans
1/4 cup (1/2 stick) butter
4 bricks cream cheese, softened
1 cup sugar, divided
1 tsp. vanilla
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves
Preheat over to 325 degrees (or 300 degrees if using a dark pan). Mix ginger snap crumbs, pecans and butter; press firmly on to bottom and 1 inch up side of 9-inch springform pan.
Beat cream cheese, 3/4 cup sugar and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Remove 1 1/2 cups plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for swirl effect.
Bake 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Store in refrigerator.